The examination of the quality of non-tobacco materials used for the production of cigarettes is based upon well-defined chemical and physical methods. The only exception is cigarette flavoring material. Due to the partial origin from natural raw materials, which are subject to seasonal differences, the assessment of these flavorants using classical analytical methods is very difficult. Therefore, usually simple physical tests - for instance the determination of colour, density and refraction, which have only a minor correlation to taste and odour - are combined with sensory examinations. An alternative to classical analysis is an electronic nose. But due to some disadvantages, it has gained no wide acceptance within the tobacco industry.We have developed a simple and quick method using gas chromatography and mass spectrometry (GC/MS) combined with principal component analysis for the quality-examination of flavor ingredients. Ethanol soluble flavorants are directly injected into the GC/MS system, whereas casing materials are extracted with an appropriate organic solvent prior to GC/MS analysis. More than 180 compounds have been identified. The determined relative concentrations are subjected to principal component analysis. The calculated models proved to be suitable for a continuous quality control of cigarette flavor additives. In some cases even different lots can be distinguished with this method.